Yield: 24 bars
This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness, while heartier chunks make for creamy pockets in the streusel topping. Malted milk powder underscores the toasty, toffee-like flavors that white chocolate develops in the oven, while pinches of cinnamon and nutmeg highlight its buttery aroma. Look for a robust white chocolate that’s aromatic but not too sweet, such as Republic del Cacao’s 31% Ecuador.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious. Used Ghirardelli white chocolate chips because that is what I had on hand. Threw the streusel portion into a cuisinart to process. Can't wait to make it again.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?